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Find your sweet spot with Ingredion's ENLITEN® Reb A stevia sweeteners. Our versatile portfolio offers you sweetness solutions that work in a broad range of products.

HI-MAIZE® Resistant starch

Create products that health conscious consumers will reach for with HI-MAIZE® resistant starch from Ingredion—the most researched and clinically proven ingredient for blood sugar health.

BESTEVIA™ Reb M stevia leaf sweetener

Through an exclusive partnership, Ingredion is the first to market with a revolutionary new sweetener. BESTEVIA® Reb M stevia leaf sweetener is a high-intensity, zero-calorie sweetener that offers clean sweetness with significantly less bitter aftertaste.

PRECISA® Crisp texturizers

The PRECISA® Crisp series of snack texturizers from Ingredion allows manufacturers to create baked snacks with enhanced textures, optimal expansion and reduced breakage.

Multi-functional rice flours

Discover the rice flour difference and how it can work for you. Explore Ingredion's HOMECRAFT® Create multi-functional rice flours.

NOVATION® functional native starches

NOVATION® functional native starches from Ingredion deliver the same shelf life stability and process tolerance as traditional modified starches with the advantage of clean labeling.

Multi-functional tapioca flour

Ingredion's HOMECRAFT® Create multi-functional tapioca flour, gives you all the same functionality as modified starch but comes with a clean and simple “tapioca flour” label that consumers prefer. Click to learn more

What could be more important than the right partners? Ingredion provides knowledgeable, responsive people with the skills and resources to help you build the business you want. Click here to learn more about how you can partner with us to grow faster.

Formulate faster

Count on your partners at Ingredion to help you add the pinch of this or dash of that to create foods and beverages that fly off the shelves.

Smart thinking for smart savings

Two of the global trends across industries are affordability and quality—seemingly opposite ideas that become complementary at the Ingredion Idea Labs™ innovation centers. That’s why we launched a program called Save Money to help you surmount the challenges of achieving cost savings while preserving or even improving the quality of what you produce.

Our approach further aims to optimize not only recipe costs, but also manufacturing and operational expenses and time to market. Savings plus quality equals the kind of holistic solution our Ingredion Idea Labs™ innovators provide.

Whether that means fluffy muffins with half the eggs, tangy barbecue sauce you’d never guess had reduced tomato solids or an egg-free vegan salad dressing with a “light” positioning, your products can stand out in the market and excel on spreadsheets as well. And you can enjoy benefits such as reduced product waste and gelling time for imitation cheese made with less casein or reduced inventory and storage costs with efficient beverage emulsifiers.

Benefit from measurable cost optimization in:

Imitation/processed cheese protein replacement

Egg replacement in bakery

Egg replacement in savory

Beverage emulsification efficiencies

Fat replacement, in dairy and savory

Milk solids reduction in dairy

Gelatin replacement in confectionery

Vegetable solids reduction

Sugar reduction in a wide variety of applications

And more.

When you work with us, you get customized, holistic solutions that span your operations and processes. Consumers will love your products, and you’ll love the look of your bottom line.

That’s smart thinking for smart savings—only from Ingredion.

Replacing proteins in imitation and processed cheese

Take advantage of Ingredion’s breakthrough solutions in protein reduction for significant savings in imitation cheese formulations. Improve functionality and reduce costs at the same time with PRECISA® 600 series starches. You can save 15% to 25% while achieving just the right firmness, shredding, gelling and melting in pizza cheese, sauces and processed cheese products.

In imitation mozzarella cheese, for example, our PRECISA® 600 starch and GEL ‘N’ MELT® starch can help your products offer good firmness/shredability and meltability for pizza and other applications at low protein levels. In testing, the stretch properties are almost identical in the 40%-casein-reduced cheese sample to that of the control sample.

Our consumer insights and deep formulation, applications, sensory and CULINOLOGY® expertise can help you create exciting cheese product concepts that are aligned with consumer trends and address formulation, processing and scale-up challenges. Talk to us about your next cheese cost reduction challenge.

Reducing eggs in savory applications

Eggs can play an important role in formulating salad dressings, dips and spreads. But as prices rise or experience volatility, egg replacement becomes a priority. What if you could maintain the taste, texture and emulsion stability of your dressings while replacing costly egg ingredients? You can with smart thinking for smart savings from Ingredion.

Our innovative starches provide great emulsification and fat stabilization for creamy mouthfeel and extended shelf life. You’ll benefit from reduced or stabilized ingredient costs and numerous process efficiencies. Your labels can promote a cholesterol-free, allergen-free and potentially vegan positioning and tell a simplified ingredient processing story. Ask us how we helped customers cut recipe costs significantly on both regular and light egg-free dressings.

Retain great sensory attributes

In testing, we compared egg-free spoonable dressing prototypes with control samples that contained eggs. The samples were evaluated through sensory descriptive analysis using our trained expert panel. Here’s what we found in egg-free light dressing using Ingredion’s ULTRA-TEX® and N-CREAMER® starches:

Sensory characteristics were quite similar with only three attributes showing slight differences versus the control

The great eating experience remained and was similar to commercial light brands

The texture of our egg-free dressing prototype was better in comparison to commercial egg-free dressing

Working with another customer, we were able to demonstrate measurable savings on high-quality egg-free dressing and achieve new label appeal. Ask about the innovative combination of starches and VITESSENCE® Pulse protein 3600 that created the winning formula.

Egg replacement in bakery

What if you could maintain the structure of your baked good while replacing up to 50% of costly egg ingredients? You can with smart savings solutions from Ingredion.

We worked with a bakery manufacturer in Asia-Pacific to cut recipe costs in sponge cake. Our solution had to replace many functional performance characteristics of eggs, including:

Aeration/foaming

Emulsifying

Structure

Texture

Moisture

Color

Using NATIONAL 89 ER starch in an innovative solution, our customer was able to cut recipe costs by 11% by replacing eggs and preserve or improve product sensory and functional qualities including batter viscosity and cell structure of cakes. In addition to ease of processing and formulation, the customer achieved excellent batch-to-batch consistency, good volume expansion and improved moisture holding and retention—all with non-allergenic and dairy-free appeal.

Quality and savings go hand in hand when you work with the Save Money innovators of Ingredion.

Save money in beverages

The novel flavors, vibrant colors and active ingredients in today’s beverages can make formulation challenging. With Ingredion’s beverage expertise and PURITY GUM® Ultra high-performance emulsifier, you can handle the most difficult-to-use flavors, colors and actives while achieving exceptional stability and saving money in the manufacturing of beverage emulsions.

PURITY GUM® Ultra high-performance emulsifier uses a patented technology that optimizes the molecular structure of the starch, giving it more emulsifying power than traditional beverage emulsifiers such as gum Arabic. It can double the oil load of your beverage, enabling you to make twice the emulsion and cut costs by as much as 50% in inventory, shipping and labor.

With this remarkable ingredient, you can formulate bright, intensely flavored beverages more cost effectively—and even eliminate costly weighting agents. It’s a good time to tap smart thinking for smart savings in beverages with Ingredion.